Keto Middle Eastern Chicken Salad

Keto Middle Eastern Chicken Salad

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 1



  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon olive oil
  • 1 clove garlic
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon plain full-fat yogurt
  • Salt and pepper to taste


  • 1 chicken breast
  • ½ cup baby kale
  • 4-5 cherry tomatoes
  • 2 tablespoon black olives
  • 1 small red pepperl
  • avocado
  • 1 small cucumber


  • 1 ½ tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon coconut aminos
  • teaspoon apple cider vinegar
  • Salt and pepper


  • Mix all the marinade ingredients together in a bowl and add the chicken breast. Coat in the marinade and set in the fridge for a few hours.
  • Preheat the oven to 375˚F and place the refrigerated chicken on a parchment paper lined baking sheet. Roast in the oven for 30 to 40 minutes until cooked and juices run clear.
  • Prepare the salad by chopping the tomatoes, avocado, olives, cucumber, kale and peppers and placing them in a small bowl. Keep them separate for now.
  • Prepare the dressing by mixing all the ingredients together in a small bowl.
  • When the chicken is cooked, remove from the oven and allow to rest for 3 minutes until cooled. Chop into small cubes and add to the salad. Add dressing to taste.

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